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Moding, Kameron J., Mackenzie J. Ferrante, Laura L. Bellows, Alyssa J. Bakke, John E. Hayes e Susan L. Johnson. "Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States". American Journal of Clinical Nutrition 107, n. 4 (1 aprile 2018): 576–83. http://dx.doi.org/10.1093/ajcn/nqx079.
Testo completoAbstract (sommario):
ABSTRACT Background Exposure to vegetable flavors during infancy and toddlerhood is hypothesized to enhance vegetable acceptance when children transition to table foods. Objective We sought to examine the vegetable types, ingredients, and nutrient contents of vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize vegetables using the USDA vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, products were categorized as single-vegetable, multi-vegetable, vegetable and fruit, vegetable and meat, or vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results Of the 548 vegetable products, only 52 single-vegetable products (9.5%) were identified, none of which contained dark green vegetables or beans and peas. Red and orange vegetables most often appeared as the first ingredient (23.7%) compared to other vegetable types, such as dark green vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all vegetables (37.8%). One-way ANOVA revealed that vegetable and fruit products contained more sugars on average than did vegetable products with other ingredients, such as dairy and/or grains (all P values < 0.001). Conclusions Current available products do not provide caregivers with a sufficient variety of single-vegetable products or products containing dark green vegetables to facilitate children's subsequent acceptance of these vegetables. Guidance should include making caregivers aware of the limitations of commercial ITFs manufactured and sold in the US market.
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Fruehwirth, Sarah, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat e Marc Pignitter. "Ingredient-Dependent Extent of Lipid Oxidation in Margarine". Antioxidants 10, n. 1 (13 gennaio 2021): 105. http://dx.doi.org/10.3390/antiox10010105.
Testo completoAbstract (sommario):
This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.
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Mubarok, Ahmad Thoriq, e Kun Harismah. "Natural Moisturizer Based on Green Grass Jelly (Cyclea Barbata Miers) with Stevia Leaf Addition (Stevia Rebaudiana Bertoni)". Jurnal Dedikasi 17, n. 1 (25 maggio 2020): 1. http://dx.doi.org/10.22219/dedikasi.v17i1.12060.
Testo completoAbstract (sommario):
Skin moisturizer is a chemical that can protect the skin from the sun. Natural ingredients that can be used as a moisturizer are Green Grass Jelly. Green Grass Jelly leaves contain antioxidants that can prevent skin aging. The purpose of this study was to analyze the application of Green Grass Jelly and Stevia as a facial moisturizing ingredient. The variables used in this study were Green Grass Jelly consentration of 2.5%, 5%, 7.5%, and 10%. And stevia benefits 0%, 5%, 7.5%, 10% and 12.5%. the method used is Green Grass Jelly extraction, stevia extraction and moisturizing preparations. The test used were homogeneity analysis, pH measurement, specific gravity, dispersion, emulsion reliability, and organoleptic. Based on SNI-16-4399-1996 all samples that have been made meet the existing standards and also suitable sample formulations are F(D) ie 2.5% Green Grass Jelly composition and 5% stevia.
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Morts, Megan E., e Ingrid Silva. "PSIII-38 Pepsin-pancreatin protein digestibility of various protein sources intended for pet food". Journal of Animal Science 97, Supplement_3 (dicembre 2019): 282. http://dx.doi.org/10.1093/jas/skz258.571.
Testo completoAbstract (sommario):
Abstract Pet food companies need quality protein ingredients to offer new and different options for pet owners. Evaluating these proteins with animal feeding trials are time consuming and expensive. An in vitro (benchtop) method could provide detailed information about protein quality for novel ingredients. Therefore, the objective of this experiment was to develop a pepsin-pancreatin digestibility assay and determine the appropriate incubation time for enzyme hydrolysis to approximate results from animal studies. Ingredients evaluated were faba beans, navy beans, spray-dried granulated egg, chick pea, pea protein concentrate (72% CP and 50% CP), green field peas, and sunflower meal. One gram of test ingredient was mixed with an HCl-pepsin solution and then incubated for 3 or 6 hours at 37°C before NaOH was added, stopping the pepsin reaction. Phosphate buffer with pancreatin was then added and the tubes were incubated for an additional 18 hours. Samples were then centrifuged, washed, filtered, and dried at 105°C overnight. Residual protein was determined with a modified Kjeldahl assay and was used to calculate protein digestibility. Data were analyzed using the GLIMMIX procedure for mixed models (SAS v 9.4, SAS Institute Inc, Cary, NC). There was no interaction between test ingredient and time (P = 0.63). Incubation time did not influence protein digestibility (P = 0.69). Test ingredient did impact protein digestibility. Spray-dried granulated egg, faba bean, green field pea, and pea protein concentrate (50% CP) did not differ with digestibilities above 97% (P < 0.0001). Navy bean had a digestibility of 93%. The lowest digestibilities were sunflower meal and pea protein concentrate (72% CP). Overall, the crude protein digestibility was higher than expected. This data would suggest other factors, such as the amount and activity of the enzyme used, should be altered to obtain digestibility values that are consistent with reported values from animal studies.
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Russell, Stanley R., e Jana Buchter. "Waste Clay as a Green Building Material". Advanced Materials Research 261-263 (maggio 2011): 501–5. http://dx.doi.org/10.4028/www.scientific.net/amr.261-263.501.
Testo completoAbstract (sommario):
Two of the primary waste components of the Phosphates benefaction process, sand and clay have been used as building materials for thousands of years. A process known as rammed earth has been used extensively around the world in buildings that have lasted for centuries. Because earth is the main ingredient in rammed earth it has recently enjoyed new popularity as a so called “green” building material. In a similar process earth is compressed into blocks which are then used in the same way as conventional masonry units to build walls. In the compressed earth block [CEB] method, individual units can be manufactured and stockpiled for later use rather than being fabricated on site as in the rammed earth process. This research project will investigate the potential use of waste clay and tailing sand from the phosphate benefaction process as the primary ingredients in compressed earth blocks for commercial and residential construction projects.
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Ivanišová, Eva, Martin Košec, Ján Brindza, Olga Grygorieva e Marián Tokár. "Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation". Contemporary Agriculture 67, n. 1 (1 marzo 2018): 81–86. http://dx.doi.org/10.2478/contagri-2018-0012.
Testo completoAbstract (sommario):
Summary The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control) to 1.81 (5% addition) mg TEAC/g DM, after cooking values ranged from 0.82 (control) to 1.59 (5% addition) mg TEAC/g DM. Similar tendency was signed by molybdenum reducing antioxidant power method. In enriched pasta was also found higher content of total polyphenol (0.19 in control raw sample and 1.81 mg GAE/g DM in pasta with 5 % of green barley addition; values of cooked pasta ranged from 0.10 in control sample to 0.73 mg GAE/g DM in pasta with 5 % of green barley addition) as well as total flavonoid content (results of raw pasta were from 0.00 in control sample to 0.41 mg QE/g DM in pasta with 5% of green barley addition; values of cooked pasta were from 0.00 in control sample to 0.29 mg QE/g DM in variant with 5% green barley). Green barley also enriched pasta for chlorophyll with the best results in 5% addition. From prepared variants of enriched pasta the best overall acceptability was sign in 3% of green barley addition. Pastas enriched with plant-derived bioactive compounds such as green barley may confer health benefits to consumers.
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Coll, Claudia, Kathrin Fenner e Claudio Screpanti. "Early Assessment of Biodegradability of Small Molecules to Support the Chemical Design in Agro & Pharma R&D". CHIMIA 77, n. 11 (29 novembre 2023): 742–49. http://dx.doi.org/10.2533/chimia.2023.742.
Testo completoAbstract (sommario):
The use of agrochemical and pharmaceutical active ingredients is essential in our modern society. Given the increased concern and awareness of the potential risks of some chemicals, there is a growing need to align with ‘green chemistry’ and ‘safe and sustainable by design’ principles and thus to evaluate the hazards of agrochemical and pharmaceutical active ingredients in early stages of R&D. We give an overview of the current challenges and opportunities to assess the principle of biodegradability in the environment. Development of new medium/high-throughput methodologies, combining predictive tools and wet-lab experimentation are essential to design biodegradable chemicals early in the active ingredient discovery and selection process.
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Etoh, Shinichi. "Development of taste preference visualization system specialized for green tea". Impact 2019, n. 10 (30 dicembre 2019): 21–23. http://dx.doi.org/10.21820/23987073.2019.10.21.
Testo completoAbstract (sommario):
Eating is something we all do. We need to in order to survive. However, beyond mere sustenance, food and cooking is something all cultures have embraced. Every part of the world has its own distinct ingredients and dishes that exploit different flavours. An essential ingredient for the evolution of these cuisines is the ability humans have to taste. Our sense of taste allows us to distinguish between the different ingredients, combinations of ingredients and preparation styles and, more importantly, to decide what we do and do not enjoy. Everyone has a unique pallet of flavours and foods they enjoy dictated by the sense of taste. Dr Shinichi Etoh is a food technology expert and researcher at the Department of Information Network Engineering at the Kurume Institute of Technology. He explains that experiencing taste requires a sophisticated set of physiological structures and processes. 'These detect subtle differences in the molecules that make up food at the point of contact, the mouth and tongue, which then transmit this information to the brain,' outlines Etoh. The complexity of this system, like all human senses, is difficult to unravel for researchers and even harder to duplicate artificially. The goal of developing a system to visualise human palatability has been elusive but researchers are closing in on viable designs for such a product and with it, they hope to build a system with which unique consumer preferences can be accurately quantified, adding to the modern trend of ever more customisable products designed to appeal to each person individually.
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Chen, Jyh-Cheng, Jen-Chung Ko, Ting-Chuan Yen, Tzu-Ying Chen, Yuan-Cheng Lin, Peng-Fang Ma e Yun-Wei Lin. "Capsaicin enhances erlotinib-induced cytotoxicity via AKT inactivation and excision repair cross-complementary 1 (ERCC1) down-regulation in human lung cancer cells". Toxicology Research 8, n. 3 (2019): 459–70. http://dx.doi.org/10.1039/c8tx00346g.
Testo completo
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Correia, Ana, Ana Margarida Silva, Manuela M. Moreira, Miguel Salazar, Jaroslava Švarc-Gajić, Tanja Brezo-Borjan, Maria de la Luz Cádiz-Gurrea et al. "Salicornia ramosissima: A New Green Cosmetic Ingredient with Promising Skin Effects". Antioxidants 11, n. 12 (12 dicembre 2022): 2449. http://dx.doi.org/10.3390/antiox11122449.
Testo completoAbstract (sommario):
This study aims to validate a new cosmetic ingredient from Salicornia ramosissima S J. Woods through in vitro and ex vivo assays. The halophyte extracts were obtained by subcritical water extraction (SWE) at different temperatures (110, 120, 140, 160 and 180 °C). The antioxidant/radical scavenging activities and the phenolic profile were screened for all extracts. The optimal extract was assessed in keratinocytes and fibroblasts, while permeation assays were performed in Franz cells. The inhibitory activity of hyaluronidase and elastase was also evaluated. The sample extracted at 180 °C presented the highest phenolic content (1739.28 mg/100 g of dry weight (dw)). Despite not being efficient in the sequestration of ABTS•+, this extract scavenged the DPPH• (IC50 = 824.57 µg/mL). The scavenging capacity of superoxide (O2•−) and hypochlorous acid (HOCl) was also considerable (respectively, IC50 = 158.87 µg/mL and IC50 = 5.80 µg/mL). The cell viability assays confirmed the absence of negative effects on keratinocytes, while the fibroblasts’ viability slightly decreased. The ex vivo permeation of rutin, quercetin and syringic acid after 24 h was, respectively, 11, 20 and 11%. Additionally, the extract showed a good elastase and hyaluronidase inhibitory activity. The results obtained support the S. ramosissima bioactivity as a cosmetic ingredient.
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Abdella, Hanan Mohammed, Ali Ateia Elmabsout, Fatima Idris Al-Khafifi, Fatima Abdul Hafeez, ThaniAl-Haddad, Halima Al-Werfalli e Hala Ishtiwi. "Contents, Actions and Efficacy of Weight Reduction Medications Available in the Drugs Markets, Benghazi, Libya". Asian Journal of Basic Science & Research 05, n. 02 (2023): 13–28. http://dx.doi.org/10.38177/ajbsr.2023.5202.
Testo completoAbstract (sommario):
Background: Obesity pharmacotherapy has evolved significantly over the past 60 years. Today, six anti-obesity medications (AOMs) are approved by the Federal Drug Administration (FDA) for the long-term treatment of obesity. The aim of the present work was to investigate the types of weight management medication dispensed to patients seeking of weight reduction products in the drug markets, also know their contents, purpose and action. Methods: This cross sectional study conducted in pharmacies and OPD patients with overweight and obesity. Predesigned questionnaire was validity for patients and pharmacies. The total samples collected 150 (53 males and 97 female). The data was analysis by Chi-square test and T test at α< 0.05. Result: The result of this study revealed that, weight managements medication used by the patients most of them not approved by FDA and contain different ingredients such as antioxidants, antidepressant, dietary fibre, anti-aging, laxative and some of the ingredient have unknown function. While other regulate blood pressure, heart function, sleeping and glucose metabolism. On the other hands the other ingredients have been found associated with appetite suppression or weight loss. The most common weight management product available in the drug markets for weight reduction were found fit slim, green tea, green coffee and orlistat, 20%, 18%, 14.7% and 8% respectively. There were some improved in health status after using the weight management products include anaemia, depression. However, there was evidence for developing of ulcer and GIT disorder after using some of weight management products. The common effect of weight management products for body weight, BMI and waist size reduction was green coffee (P< 0.05), while the other products mostly significant effect on reduction of weight and/ or BMI or waist (P< 0.05). Conclusion: The present study revealed that, different number of products were dispensing which were not approved by FDA which contain ingredient may increasing GIT disturbance. The most weight management medication has approved it efficacy in weight reduction was green coffee. Even though, achievement of body weight reduction with some products but these still needed to be supervised and further investigation.
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Rafalska-Lasocha, Alicja, Zofia Kaszowska, Wieslaw Lasocha e Roman Dziembaj. "X-ray powder diffraction investigation of green earth pigments". Powder Diffraction 25, n. 1 (marzo 2010): 38–45. http://dx.doi.org/10.1154/1.3308412.
Testo completoAbstract (sommario):
Laboratory X-ray powder diffraction was used to investigate mineralogical compositions of green pigments labeled by suppliers as “green earths.” It was found that glauconite and celadonite—minerals historically considered as the main ingredient of this pigment—were present only in Bohemian green earth, green earth from Thuringen (glauconite), and Bavarian green earth (celadonite). Other investigated pigments consist of mineralogical-component minerals with added synthetic organic colorants. The obtained results may be useful for scientists, restorers, and artists in proper choices of the pigments they use in their works.
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Sakung, Jamaludin M., Sitti Rahmawati, Sri Hastuti Pulukadang e Afadil Afadil. "Saponins and Tannin Levels in Chayote, Mung Beans, and Biscuits from Chayote and Mung Beans". Open Access Macedonian Journal of Medical Sciences 10, A (26 agosto 2022): 1355–58. http://dx.doi.org/10.3889/oamjms.2022.10130.
Testo completoAbstract (sommario):
BACKGROUND: Saponins and tannins are active compounds of secondary metabolites which are known to have several health benefits, including antibacterial and antioxidant. Chayote and green beans are natural ingredients that contain saponins and tannins. Starch from these two ingredients is used as a basic ingredient for making biscuits. AIM: The purpose of this study was to determine the levels of saponins and tannins in biscuits made from chayote and green beans. METHODS: Saponins and tannins in the samples were extracted and analyzed using the Gravimetric method. The tannin content of flour and biscuits based on chayote and green beans was analyzed spectrophotometrically. RESULTS: The results of the saponin analysis of biscuits made from chayote, flour, and chayote were 5.693%, 2.813%, and 2.574%. Meanwhile, the tannin levels were 1.143%, 4.308%, and 1.922%, respectively. The saponin levels in biscuits made from mung bean, flour, and mung bean obtained were 6.742%, 4.593%, and 4.315%, respectively, while the tannin levels were 4.464%, 3.250%, and 3.893%, respectively. From the sample of chayote and green bean flour biscuit formulation (1:1), the saponin content was 1.558%, while the tannin content was 3.436%. CONCLUSION: In mung bean flour and mung bean biscuits, the saponin content was higher than that of chayote flour and chayote biscuits. The increase in tannin content in the formulation (1:1) was derived from mung bean flour, because the tannin content in mung bean was higher than that of chayote.
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Liu, Qi Xia, Xin Zou e Jun Yan Deng. "Architectural Design of Green Campus". Advanced Materials Research 610-613 (dicembre 2012): 2883–88. http://dx.doi.org/10.4028/www.scientific.net/amr.610-613.2883.
Testo completoAbstract (sommario):
The plan and architectural design of the campus is one part of green ecological building, which is the ingredient of architectural theory of sustainable development. Beginning with the plan of ecological campus, this paper analyzes design technique of ecological building in different areas. According to the characteristics and priorities of different areas, the different models of design are built and the different means of energy conservation and emission reduction are adopted in this paper. So the aim to save energy resources and utilize resource scientifically and efficiently will be realized. This paper will be a salutary lesson to create humanistic, ecological and intellective campus landscape with abundant connotations.
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Rodrigues, Nuno, Catarina Oliveira, Susana Casal, José Alberto Pereira e Elsa Ramalhosa. "“Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?" Applied Sciences 12, n. 3 (5 febbraio 2022): 1661. http://dx.doi.org/10.3390/app12031661.
Testo completoAbstract (sommario):
The aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS●+) were analyzed. “Table olive flours” with different colors and different characteristics were obtained. The “green table olive flour” had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The “black table olive flour” was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed “flours”, nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobrançosa, different “table olive flours” with distinct properties and high amounts of health-promoting compounds can be produced.
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Budianta, Tarsisius Dwi Wibawa, Paini Sri Widyawati e Sentot Joko Raharjo. "Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks". BIO Web of Conferences 98 (2024): 01006. http://dx.doi.org/10.1051/bioconf/20249801006.
Testo completoAbstract (sommario):
Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (Morinda officinalis), and wide-leaf noni (Morinda elliptica). From the experimental results, it is known that the total phenol, total flavonoids, the ability to counteract DPPH, and the ability to reduce iron ions of green tea are higher than Morinda sp. Whereas when compared between each type of Morinda, it is known that M. officinalis is superior to M. elliptica with total phenol 73.37± 1.87 mgGAE/Kg extract, total flavonoids 0.92± 0.1 mgEQ/L extract, DPPH free radical scavenging ability 228.58± 2.19 mgGAE/L extract, and iron ion reducing ability 815.17± 16.85 mgGAE/L extract. Noni leaves can be used as a promising herbal drink ingredient.
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Assiry, Ali A., Shaeesta Khaleelahmed Bhavikatti, Fahad A. Althobaiti, Roshan Noor Mohamed e Mohmed Isaqali Karobari. "Evaluation of In Vitro Antiprotease Activity of Selected Traditional Medicinal Herbs in Dentistry and Its In Silico PASS Prediction". BioMed Research International 2022 (6 giugno 2022): 1–8. http://dx.doi.org/10.1155/2022/5870443.
Testo completoAbstract (sommario):
Background. Dental/oral diseases are one of the significant public health problems globally. Herbal medicines for managing oral diseases are considered an effective alternative to synthetic compounds due to their lower side effect. Azadirachta indica, Terminalia chebula, Camellia sinensis, and Piper nigrum are used to control and prevent oral inflammations in dentistry. In this study, we have evaluated the protease inhibition activity of these plant extracts, and further, the binding mode of the active ingredient of these plants with trypsin was studied using molecular docking. Methods. In this study, protease inhibition activity was carried out using aqueous extracts of the plant parts such as Azadirachta indica (neem) twig, Terminalia chebula (Haritaki) fruit, Camellia sinensis (green tea) powder, and Piper nigrum (kali miri) seed. Next, to explore the binding mode of active ingredients azadirachtin, chebuligenic acid, catechin, and piperine with trypsin, we employed a molecular docking study using AutoDock4.2. Results. The results revealed that the Azadirachta indica plant extract showed an IC50 value of 96.19 μg mL-1, Camellia sinensis IC50 value of 188.50 μg mL-1, Piper nigrum IC50 value of 371.20 μg mL-1, and Terminalia chebula IC50 value of 639.48 μg mL-1, when compared with standard drug diclofenac sodium, had IC50 value 93.00 μg mL-1. Further, the docking result reveals that all the main active ingredients of these plants have significant binding affinity and prefer the same binding pocket of trypsin. Conclusion. Hence, our results show the importance of traditional plants Azadirachta indica, Terminalia chebula, green tea, and Piper nigrum to control oral disease conditions. As they show significant protease inhibition activity, hence, the active ingredient could act as a potential anti-inflammatory agent and further help to prevent or control oral disease conditions such as gingivitis and periodontitis.
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Viera, Isabel, Antonio Pérez-Gálvez e María Roca. "Green Natural Colorants". Molecules 24, n. 1 (2 gennaio 2019): 154. http://dx.doi.org/10.3390/molecules24010154.
Testo completoAbstract (sommario):
Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments. However, at present, the utilization of green coloring foodstuffs, which are considered an ingredient in the EU, seems to be the more successful solution for the market. Besides those topics, the present review aims to clarify the current confusion between the different chlorophyll compounds that form part of the authorized green food colorants. In this sense, legislations from different countries are compared. Finally, and in line with current concerns, the knowledge gathered so far in relation to the absorption, distribution, metabolism and excretion of all green natural food colorants is reviewed.
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Mahadewi, Pande Made Utari, Ni Luh Suastuti e Lidjah Magdalena Massenga. "Tingkat Kesukaan Panelis Terhadap Teh Kombucha Dengan Menambahkan Apel Hijau Malang Dan Bit Merah Melalui Uji Organoleptik". Jurnal Gastronomi Indonesia 10, n. 2 (6 dicembre 2022): 99–107. http://dx.doi.org/10.52352/jgi.v10i2.902.
Testo completoAbstract (sommario):
One of the well-known functional drinks using tea is kombucha tea. Kombucha tea is a traditional drink fermented from a solution of tea and sugar using a kombucha microbial starter called SCOBY (Symbiotic Culture of Bactery and Yeast), which contains bacteria and yeast (acetobacter xylinum, several types of yeast, such as Saccharomyces cerevisiae) which is fermented for 14 days in room temperature. Other ingredients that can be used as innovations in making kombucha tea are poor green apples and red beets. Malang green apples have a sweet and refreshing taste, but the health benefits of apples are also unquestionable. In addition to the poor green apple, an ingredient that can be used as an innovation in adding flavor and color to kombucha is red beet. Red beet or better known as beetroot is a tuber plant that belongs to the Amaranthaceae-Chenopodiaceae family, this makes beetroot a family with radish and other root vegetables. This study aims to determine the preference level of 15 panelists through organoleptic test. The assessment indicators in this study are sweetness, acidity, bitternes, aroma and colour. Based on the results of organoleptic tests on kombucha tea by adding Malang green apples and red beets, that of the five assessment indicators of kombucha tea namely sweetness, acidity, bitterness, aroma, and color obtained results that really liked kombucha tea by adding Malang green apples and red beets.
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Amimy, Findi, e Wirnelis Syarif. "The Effect Of Green Bean Flour Substitution On The Quality Of Snow's Cookies". Jurnal Pendidikan Tata Boga dan Teknologi 4, n. 1 (30 aprile 2023): 80. http://dx.doi.org/10.24036/jptbt.v4i1.460.
Testo completoAbstract (sommario):
This research is motivated by the lack of utilization of local food ingredients, especially mung bean flour in food processing. Because usually the main ingredient for making Snow White cookies uses imported ingredients, namely flour. This study aims to analyze the effect of 0%, 25%, 50% and 75% substitution of mung bean flour on the quality of snow white cookies in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using One-factor completely randomized design (CRD) method, namely the use of mung bean flour (0%, 25%, 50% and 75%) with three repetitions. The type of data used is primary data sourced from 3 expert panelists who have provided an assessment through a questionnaire (organoleptic test format). The data that has been obtained are then tabulated and analysis of variance (ANOVA) is performed. If they are different and there is an effect, the Duncan test is carried out. The results showed that there was a significant effect between 0%, 25%, 50% and 75% on the quality of Snow White's cookies, namely the quality of the inner color, the fragrant aroma of green beans and the taste of green beans. The quality of the crescent shape, neat, crumbly texture and sweet taste had no effect on the quality of Snow White's cookies. The best percentage of quality in the inner color was obtained at 50% substitution, the fragrant aroma of the substituted green beans was 75% and the taste of green beans was 75%.
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Carmela, Gerardi, e Giovinazzo Giovanna. "Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient". Molecules 27, n. 9 (20 aprile 2022): 2633. http://dx.doi.org/10.3390/molecules27092633.
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Gutiérrez Barrutia, María Belén, Ana Curutchet, Patricia Arcia e Sonia Cozzano. "New functional ingredient from orange juice byproduct through a green extraction method". Journal of Food Processing and Preservation 43, n. 5 (28 marzo 2019): e13934. http://dx.doi.org/10.1111/jfpp.13934.
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Kelani, Khadiga M., Mamdouh R. Rezk, Hany H. Monir, Menna S. ElSherbiny e Sherif M. Eid. "FTIR combined with chemometric tools (fingerprinting spectroscopy) in comparison to HPLC: which strategy offers more opportunities as a green analytical chemistry technique for pharmaceutical analysis". Analytical Methods 12, n. 48 (2020): 5893–907. http://dx.doi.org/10.1039/d0ay01749c.
Testo completoAbstract (sommario):
Herein, ATR-FTIR coupled to chemometrics was used to quantitatively determine active pharmaceutical ingredient combinations, and compared to the chromatographic techniques as HPLC on the light of the twelve principles of green analytical chemistry.
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Yanti, Sahri. "PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP KARAKTERISTIK BOLU KUKUS BERBAHAN DASAR TEPUNG UBI KAYU (Manihot esculenta)". Jurnal TAMBORA 3, n. 3 (16 ottobre 2019): 1–10. http://dx.doi.org/10.36761/jt.v3i3.388.
Testo completoAbstract (sommario):
Bolu steamed is one of the cakes that is enough to be contaminated by the community. The basic ingredient is wheat flour. Excessive use of wheat flour can interfere with the health of small bowel damage, so it is necessary to do substitution efforts with other flour such as cassava flour and green bean flour. Using cassava as the basic ingredient of steamed cakes is an alternative to adding nutrients. But the cassava is low in protein, so it is necessary to increase the source of proteins. Green beans have a fairly high protein content. Therefore, it is necessary to review the influence of the addition of green bean flour in steamed cakes made from cassava flour. The results showed the cassava flour affects the level of delight in the colour and flavor of the steamed bolu, while the addition of green bean flour is influential against the color, texture and flavor but does not affect the aroma of the steamed bolu. Based on proximate testing, moisture content of ash, protein levels, fat content and carbohydrate levels contained in the steamed Bolu does not exceed the standard based on the wet cake SNI, while the moisture content of the steamed Bolu exceeds the standards that can be influential On the shelf power of steamed cakes.
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Putri, Ardaneswara, Rafy Ramdhani, Melva Rosalia, Fahma Faradisa Arraniri, Insan Kurnia e Kania Sofiantina Rahayu. "AUTHENTICITY AND UNIQUENESS OF ASINAN BOGOR AS A DISTINCTIVE CULINARY DELIGHT OF BOGOR CITY". Home Economics Journal 8, n. 1 (31 maggio 2024): 24–35. http://dx.doi.org/10.21831/hej.v8i1.72162.
Testo completoAbstract (sommario):
Asinan bogor, commonly known as Bogor salty pickles, represents a traditional delicacy of Bogor, Indonesia, consisting of processed vegetables and fruits consumed raw alongside various additional ingredients. This research aims to delve into the uniqueness of asinan bogor. The study was conducted through surveys interviews, and questionnaires administered to 40 asinan Bogor sellers in Bogor City. Sellers unanimously recognize asinan bogor as a Bogor traditional dish. Sellers exhibit the highest level of knowledge concerning raw materials, with history being their least familiar aspect. While no main ingredients are obligatory, specific components hold priority, such as bean sprouts for vegetables pickled; and mango, water guava, and jicama for fruits pickled. Mandatory seasoning ingredients include ground red chili, salt, and water. The composition of asinan ingredients varies based on consumer preferences. Antanan is rarely utilized as a primary ingredient, whereas salted mustard green epitomizes Chinese cuisine. Currently, the serving of asinan bogor is predominantly in plastic packaging, deviating from on-site consumption, particularly for souvenir packaging. The paramount uniqueness of the asinan bogor lies in the gravy.
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Şahin, Oya Irmak. "Effect of Spirulina Biomass Fortification for Biscuits and Chocolates". Turkish Journal of Agriculture - Food Science and Technology 7, n. 4 (16 aprile 2019): 583. http://dx.doi.org/10.24925/turjaf.v7i4.583-587.2204.
Testo completoAbstract (sommario):
Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.
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Rashidi Othman, Nur Alifah Md Amin, Ainaa Eliah Abu Bakar, Nurrulhidayah Ahmad Fadzillah e Noraini Mahmad. "Carotenoid Pigments of Red, Green and Brown Macroalgae Species as Potential Active Pharmaceutical Ingredients". Journal of Pharmacy and Nutrition Sciences 9, n. 1 (5 gennaio 2019): 14–19. http://dx.doi.org/10.29169/1927-5951.2019.09.01.3.
Testo completoAbstract (sommario):
Active Pharmaceutical Ingredient (API) is a substance used in a finished pharmaceutical product, intended to furnish pharmacological activity or contribute direct effect in the diagnosis, cure, mitigation, treatment or prevention of disease. It also provides a direct effect in restoring, correcting or modifying physiological functions in human beings. Macroalgae, also known as seaweed, are plant-like organisms that can be found in a marine habitat. Macroalgae has been given huge concern because of its high nutritional value and short-term growth, which is only 45 days per cycle. Therefore, three red macroalgae species of Eucheuma denticulatum, Gracilaria tikvahiae and Kappaphycus striatum), as well as green and brown macroalgae species of Caulerpa lentillifera and Padina pavonica were selected to determine their carotenoids content and composition by using UV-Vis spectrophotometer and HPLC analysis. The main carotenoids identified in red, green and brown macroalgae species were zeaxanthin, lutein, ?-carotene and violaxanthin. Marked differences were observed between red, green and brown macroalgae carotenoids content and composition. Zeaxanthin and ?-carotene were detected in all red, green and brown macroalgae ranged from 3.61 to 21.30 ?g/g DW and 2.44 to 10.70 ?g/g DW respectively. Violaxanthin was found only in green macroalgae (8.93 ?g/g DW) whereas lutein was found only in red macroalgae (9.57 to 38.60 ?g/g DW). In terms of total carotenoid content, green macroalgae contained the highest amount of carotenoid (100.89 ± 14.71 ?g/g DW). The significant outcome of the research will be new natural carotenoid pigment sources as potential active pharmaceutical ingredients which can be beneficial to halal health-promoting products industry.
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Human, Chantelle, Dalene de Beer, Magdalena Muller, Marieta van der Rijst, Marique Aucamp, Andreas Tredoux, André de Villiers e Elizabeth Joubert. "Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties". Molecules 26, n. 17 (30 agosto 2021): 5260. http://dx.doi.org/10.3390/molecules26175260.
Testo completoAbstract (sommario):
Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.
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Lima, Rayssa Cruz, Anna Paula Azevedo de Carvalho, Carla P. Vieira, Rodrigo Vilela Moreira e Carlos Adam Conte-Junior. "Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings". Polymers 13, n. 16 (10 agosto 2021): 2675. http://dx.doi.org/10.3390/polym13162675.
Testo completoAbstract (sommario):
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials’ potential as cheese preservatives.
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Annisa, Yossy Nur, e Sari Edi Cahyaningrum. "Toothpaste Gel Preparation from Composite of Hydroxyapatite-Chitosan-Green Betel Leaf (Piper Batle L.) Extract". Indonesian Journal of Chemical Science 11, n. 2 (1 agosto 2022): 114–22. http://dx.doi.org/10.15294/ijcs.v11i2.54583.
Testo completoAbstract (sommario):
The use of toothpaste aims to reduce plaque and remineralize tooth enamel as a result of the reduction caused by the activity of oral bacteria. Toothpaste is generally added with antibiotics to treat bacterial caries, but the addition of calcium remineralization compounds to teeth is rarely found so the development of toothpaste with three ingredients, namely hydroxyapatite as an ingredient for remineralization, chitosan, and green betel leaf extract as an antibiotic. The purpose of this study was to manufacture a toothpaste gel formula from the hydroxyapatite-chitosan-green betel leaf extract composite and to determine the physical and chemical properties of each formula. This research is a laboratory experimental research. The results of the organoleptic test showed that the variation of green betel leaf extract affected the color, texture, and aroma of each formula. The homogeneity test showed the homogeneity of the third formula. The third formula has good dispersion between 5-7 cm and good adhesion, which is more than 1 second. The pH test shows that the results of formula one (F1) and formula two (F2) meet the pH range according to SNI (12-3524- 1995) which is 4.5-10 while formula three (F3) is far below it.
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Jeesan, Shady Afrin, e Han-Seok Seo. "Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice". Foods 9, n. 12 (11 dicembre 2020): 1845. http://dx.doi.org/10.3390/foods9121845.
Testo completoAbstract (sommario):
Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.
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Mohamad, Nabilla, Khairunisa Muthusamy e Mohamed Abdel Kader El Gelany Ismail. "Cockle Shell as Mixing Ingredient in Concrete: A Review". CONSTRUCTION 1, n. 2 (6 ottobre 2021): 9–20. http://dx.doi.org/10.15282/construction.v1i2.6503.
Testo completoAbstract (sommario):
The demand for the population is boosting the production of edible and non-edible products that produce by-products that result in emissions being thrown as waste. The successful cockle trade also creates vestiges of cockle shell that are thrown away as waste. Despite the effects of climate change, industrial activity including calcareous and granite mining to satisfy the need for cement and concrete production, respectively, cannot be prevented as more structures are developed worldwide. The mechanical properties of concrete containing crushed cockle shell as partial fine aggregate, coarse aggregate and cement replacement were examined and reported in this paper. Cockle shell powder was used as cement replacement up to 75%. To sum up, the use of cockle shell is an appealing option for the construction industry and sustainable green climate.
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Retiaty, Fifi, Ade Nugraheni e Astuti Lamid. "SEAWEED AS MICRONUTRIENTS INGREDIENT FOR FOOD SUPPLEMENT". KnE Life Sciences 2, n. 1 (1 febbraio 2015): 19. http://dx.doi.org/10.18502/kls.v1i0.79.
Testo completoAbstract (sommario):
In some part of Indonesia seaweed has been used as vegetables dish. The most important component of seaweed isiodine and iron. Gracillariasp is one species of seaweed that can be used as a source of the mikronutrients such as iron, iodine and calcium. Iron Deficiency Anemia and Iodine Deficiency Disorder can cause several diseases also known low haemoglobin level and iodine level in the blood. This preparation of Gracillariasp could supplement micro-nutrients in the diet. This study was to develop appropriate local technology of Gracillariaspcontainedas an ingredient in the making of food supplement for imorovement of micronutrients intake.The experimental study uses optimum formulated comosition from seaweed.Based on the practical in the area (Bali), the formula of seaweed compose of seaweed of Gracillaria with additional of 20 % salty fish extract, 5 % dextrin. The seaweeds contains high of carbohydrate, iodine, calcium and iron but low in protein and lipid. Appropriate technology of dried seaweed supplement could be prepared at home. Theseseaweed supplements could be advocated in rural arealevel or posyandufor combating under nutrition status of the children.The formula of direct seaweed inclusion inthe supplement is preferred due to green colour and acceptable taste compared to dried seaweed. The serving sice of 25 g of this product could be cover children’s need about 23 % in iodine, 100 % in iron and 22- 35 % in calcium. Keywords: seaweed, Gracillariasp, iodine, iron, food supplement
34
rosner, abbie. "Roasting Green Wheat in Galilee". Gastronomica 11, n. 2 (2011): 66–68. http://dx.doi.org/10.1525/gfc.2011.11.2.66.
Testo completoAbstract (sommario):
Roasted green wheat, known as farike, is a favored ingredient in Arab cuisine, where it is served as a cooked grain side-dish or used to enrich and flavor farike soup. The author describes joining a local Palestinian farming family (fellaheen) in a Galilee wheat field, in the traditional process of harvesting green wheat to produce farike. This involved topping off the wheat by hand using a sickle, and roasting the ears with an open flame. After drying and threshing, the kernels of roasted wheat were further milled, coarsely for cooking as a side dish and finely for using in soup. Roasted wheat is a food described in the Old Testament and the traditional system for producing farike that is still being used by a few fellaheen in the Galilee is based on age-old agricultural practices. Yet because of the intensity of the labor and poor economic returns of producing farike, the prospect that this tradition will continue into future generations does not seem promising.
35
Piccinino, Davide, Eliana Capecchi, Elisabetta Tomaino, Sofia Gabellone, Valeria Gigli, Daniele Avitabile e Raffaele Saladino. "Nano-Structured Lignin as Green Antioxidant and UV Shielding Ingredient for Sunscreen Applications". Antioxidants 10, n. 2 (10 febbraio 2021): 274. http://dx.doi.org/10.3390/antiox10020274.
Testo completoAbstract (sommario):
Green, biocompatible, and biodegradable antioxidants represent a milestone in cosmetic and cosmeceutical applications. Lignin is the most abundant polyphenol in nature, recovered as a low-cost waste from the pulp and paper industry and biorefinery. This polymer is characterized by beneficial physical and chemical properties which are improved at the nanoscale level due to the emergence of antioxidant and UV shielding activities. Here we review the use of lignin nanoparticles in cosmetic and cosmeceutical applications, focusing on sunscreen and antiaging formulations. Advances in the technology for the preparation of lignin nanoparticles are described highlighting structure activity relationships.
36
Tinoco, Layla Pereira do Nascimento, Lorena de Sá Oliveira, Ivanilda Maria Augusta, José Lucena Barbosa Junior e Maria Ivone Martins Jacintho Barbosa. "Green banana biomass (Musa sp.) as an ingredient in the development of pasta". Research, Society and Development 11, n. 3 (9 febbraio 2022): e2711326204. http://dx.doi.org/10.33448/rsd-v11i3.26204.
Testo completoAbstract (sommario):
Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to obtain their biomass. The pH values, total titratable acidity, total soluble solids, reducing sugars, moisture, ash, proteins, lipids, total starch, total energetic value (TEV), vitamin C, total phenolic compounds (TPC), minerals, and color were significantly different among the different GBB samples used. Each GBB showed different values of certain analyzed parameters; for instance, ‘BRS Platina’ presented low contents of total starch, lipids, TEV and high levels of vitamin C and TPC. The GBB ‘Fhia 01’presented the highest levels of moisture, proteins, and potassium. All GBBs provided good technological attributes (cooking time, weight increase, cooking loss, and volume increase) for the prepared gnocchi dough. Overall, the application of GBB as an ingredient in gnocchi formulation provided good technological quality and increased nutritional value, thus meeting the growing demand of the consumer market for products with greater health benefits.
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Özokan, Gökhan, Tuğba Sağır e Ebru Emekli Alturfan. "Synthesis of Natural Salicylic Acid as a Cosmetic Ingredient Using Green Chemistry Methods". Experimed 12, n. 1 (14 aprile 2022): 12–17. http://dx.doi.org/10.26650/experimed.2022.1068934.
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Hsieh, Daniel S., Mark Lindrud, Xujin Lu, Christopher Zordan, Liya Tang e Merrill Davies. "A Process for Active Pharmaceutical Ingredient Recovery from Tablets Using Green Engineering Technology". Organic Process Research & Development 21, n. 9 (20 luglio 2017): 1272–85. http://dx.doi.org/10.1021/acs.oprd.7b00146.
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Norcini, Jeffrey G., Melvin P. Garber, William G. Hudson, Ronald K. Jones, Ann R. Chase e Kane Bondari. "Pest Management in the United States Greenhouse and Nursery Industry: IV. Weed Control". HortTechnology 6, n. 3 (luglio 1996): 211–16. http://dx.doi.org/10.21273/horttech.6.3.211.
Testo completoAbstract (sommario):
Members of the American Association of Nurserymen and the Society of American Florists were surveyed as to their use of herbicides and nonchemical alternative weed control practices for 1993. Glyphosate was the top-ranking herbicide among the total of 37 reported, in terms of number of respondents and estimated total amounts of active ingredients applied. It was used by all but two of the respondents that used herbicides in their operations. Oryzalin was the top-ranked preemergent herbicide, and was second only to glyphosate in number of respondents and amount of active ingredient applied. The highest estimated use in amounts of active ingredient applied was in the southeastern (43% of total) and north-central (27% of total) regions, nearly two to three times the estimated use in the northeastern or western regions. However, there were only about 50% more respondents in the southeastern or north-central regions compared to the other regions. About 56% of herbicide active ingredients used were in field sites, 22% in container sites, 19% in perimeter areas, and 3% in green-houses. Large firms (annual sales more than $2,000,000) used the greatest estimated total amount of active ingredients, while small firms (annual sales more than or equal to $500,000) tended to use nonchemical alternatives the most. Nearly all respondents used handweeding or hoeing as part of their weed control program. Mowing was used by 84% of the respondents, 71% used tractor cultivation, and 66% used mulches (includes gravel and black plastic). Alternative methods were rated as somewhat effective to very effective by 65% or more of the respondents who used them.
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Nazaruddin, La Ode, Balázs Gyenge, Maria Fekete-Farkas e Zoltán Lakner. "The Future Direction of Halal Food Additive and Ingredient Research in Economics and Business: A Bibliometric Analysis". Sustainability 15, n. 7 (24 marzo 2023): 5680. http://dx.doi.org/10.3390/su15075680.
Testo completoAbstract (sommario):
The increasing growth trend of the global Muslim population implies an increase in the consumption of halal products. The importance of the halal market attracts much attention from many stakeholders, including academia/researchers. Many scholars have conducted studies on halal topics. However, these studies cover broad topics, such as ICT potential in the halal sector, the halal supply chain, Islamic Law, and other halal studies related to natural sciences. This study aims to study the research gap and future trends of halal food additive and ingredient research in business and economics using bibliometric analysis. The data were obtained from the Scopus database from 1999 to 2022. The authors analyzed the keyword “Halal Consumption and Production” by using the general keyword “Halal or Haram Additive and Ingredient”. The dataset was uploaded on VOSviewer and R language (Bibliometrix) software. This study found a deficit of studies on halal food additives and ingredients in business and economics. The co-occurrence network output demonstrated that future studies on halal food additives and ingredients should consider clusters that have lower density and central positions, such as production–consumption and the supply chain, healthy foods, and the logistics market and health effects. The Bibliometrix strategic diagram of the 2020–2022 thematic evolution demonstrates a research gap in three out of four quadrants (i.e., emerging or declining, basic, and motor themes). This study suggests potential research areas in the field of halal food additives and ingredients, such as ethical and sustainable sourcing, responsible consumption, consumer sovereignty, international trade, economic modeling, food security, green/sustainable supply chain, and halal regulation and product safety.
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Martínez, David Q., Francisco Lorca, Maria Dolores Fernández e Presentación García. "Broccoli by-product extract as a functional ingredient: food application". Exploration of Foods and Foodomics 1, n. 4 (31 ottobre 2023): 235–43. http://dx.doi.org/10.37349/eff.2023.00018.
Testo completoAbstract (sommario):
Aim: Food production demand has been promoting an increase in the generation of agro-industrial waste. Food industry waste can contain compounds with added value that, if properly extracted and used, can be applied to the development of healthy foods (clean label), nutraceuticals, senior food, cosmetics, etc. The revaluation of by-products from the broccoli industry will make it possible to reduce the large volume of broccoli waste, reducing the cost of waste management and obtaining compounds of interest from them. The aim of this work is the extraction of compounds of interest by means of environmentally sustainable technologies and to characterize the freeze-dried broccoli extracts obtained in each green technology in terms of their characteristic compounds of interest and the study of antimicrobial and antioxidant capacity. Methods: The methods of extraction of compounds of interest from broccoli used in this research are environmentally sustainable technologies, using water as the extraction solvent, including aqueous extraction (AE), enzymatic extraction (EE), and ultrasound-assisted extraction (UAE). After extraction, the freeze-dried broccoli extracts obtained were characterized and the antimicrobial capacity was studied with Listeria and Salmonella strains and the antioxidant capacity was studied with Saccharomyces strains, thus determining which of the techniques is most effective for obtaining a freeze-dried broccoli extract with a high concentration of bioactive compounds. Results: As a result of the research, different products have been obtained from broccoli waste by means of three green extraction techniques, obtaining products with a high concentration of bioactive compounds with antioxidant and antimicrobial capacity against strains such as Listeria and Salmonella. Conclusions: The waste generated in the broccoli industry has been revalued to obtain high added value products using environmentally sustainable techniques. Due to their high concentration of bioactive compounds, these products are effective as functional products due to their antioxidant and antimicrobial capacity.
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Siripipatthana, P., e P. Srihanam. "Fractionation and Identification of Phytochemicals and Antioxidant Activity of Wild Grape (Ampelocissus martinii Planch.) Seed Extracts". Asian Journal of Chemistry 32, n. 7 (2020): 1703–7. http://dx.doi.org/10.14233/ajchem.2020.22662.
Testo completoAbstract (sommario):
A methanolic extract of wild grape (Ampelocissus martinii Planch.) seed at green (immature) growth stage was partially purified using silica gel chromatography, before the investigation of total phytochemicals and antioxidant activity of sub-fractions. The ethyl acetate/methanol at 3:1 (v/v) fraction had higher phytochemicals and antioxidant activities than others. The gallic acid, myricetin, and resveratrol were dominant phenolic substances in this fraction. However, ethyl acetate sub-fraction found the highest content of epicatechin and catechin. A correlation test indicated a strong positive trend between antioxidant activity and all tested of the phytochemical contents. The obtained results indicated that the wild grape seed contains compounds with excellent antioxidation capacity. That might be applied as an active ingredient in health-supporting products or active ingredients in cosmetics
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Al Khawli, Fadila, Mirian Pateiro, Rubén Domínguez, José M. Lorenzo, Patricia Gullón, Katerina Kousoulaki, Emilia Ferrer, Houda Berrada e Francisco J. Barba. "Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products". Marine Drugs 17, n. 12 (6 dicembre 2019): 689. http://dx.doi.org/10.3390/md17120689.
Testo completoAbstract (sommario):
The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived biocompounds with good, functional and acceptable organoleptic properties, the selection of appropriate extraction methods for each bioactive ingredient is of the outmost importance. In this regard, over the last years, innovative alternative technologies of intensification, such as ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), have become an alternative to the conventional methods in the isolation of valuable compounds from fish and shellfish by-products. Innovative green technologies present great advantages to traditional methods, preserving and even enhancing the quality and the extraction efficiency, as well as minimizing functional properties’ losses of the bioactive compounds extracted from marine by-products. Besides their biological activities, bioactive compounds obtained by innovative alternative technologies can enhance several technological properties of food matrices, enabling their use as ingredients in novel foods. This review is focusing on analyzing the principles and the use of UAE and SFE as emerging technologies to valorize seafoods and their by-products.
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Atalla, Amal Diab Ghanem, Nariman Ahmed Mohamed Mostafa Elbassal, Faten Shawky Kandil, Ayman Mohamed El-Ashry, Ishraga Abdelgadir Ibrahim Mohamed, Sahar Elsayed Gaber Behilak e Naglaa Abdelaziz Mahmoud Elseesy. "Green intellectual capital: The secret ingredient for organizational competitive advantage in the nursing profession—a cross-sectional study from Egypt". Belitung Nursing Journal 10, n. 3 (27 giugno 2024): 304–11. http://dx.doi.org/10.33546/bnj.3306.
Testo completoAbstract (sommario):
Background: In the contemporary healthcare environment, managing human resources expertise is just as imperative as having the supreme amount of working capital. Every business must constantly build its capacity, expertise, and competitive edge by utilizing its intellectual property and experience. Objective: This study aimed to assess the relationship between green intellectual capital and organizational competitive advantage among nurses. Methods: The study employed a descriptive correlational design among 350 nurses selected using convenience sampling. Data were collected from March 2023 to June 2023 using the Organizational Competitive Advantage Scale and the Green Intellectual Capital Questionnaire. Data were analyzed using t-test, ANOVA, and Pearson correlation. Results: Most nurses had a moderate level of green intellectual capital (Mean = 3.60, SD = 0.27). The overall mean score for organizational competitive advantage was moderate (Mean = 3.34, SD = 0.34). The overall score of the green intellectual capital (r = 0.257, p <0.001) and its dimensions—green human capital (r = 0.257, p <0.05), green structure capital (r = 0.257, p <0.001), and green relational capital (r = 0.257, p<0.001)—had significant positive correlations with organizational competitive advantage. Conclusion: Being eco-friendly has become a determining factor in the organizational competitive advantage. The study highlights the significance of nursing management in establishing partnerships with external entities to share knowledge and advance sustainable healthcare methods. It advocates for assessing organizational environmental performance and its influence on competitive edge through creating metrics, monitoring progress, and utilizing data for decision-making. Healthcare and nurse administrators are advised to set performance benchmarks, track advancements, and integrate eco-friendly strategies to bolster the hospital’s competitiveness in the market.
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Philips, Cyriac Abby, Arif Hussain Theruvath, Resmi Ravindran e Paras Chopra. "Citizens protein project: A self-funded, transparent, and concerning report on analysis of popular protein supplements sold in the Indian market". Medicine 103, n. 14 (5 aprile 2024): e37724. http://dx.doi.org/10.1097/md.0000000000037724.
Testo completoAbstract (sommario):
Protein powders, including those containing herbal and dietary supplements such as vitamins, minerals, and other natural or synthetic ingredients, can be associated with hepatotoxicity. Protein supplements are often mislabeled and deceptive in their contents. In this self-funded transparent study, we extensively analyzed popular protein supplements in India to identify potential hepatotoxic substances based on industrial standards. All products underwent extensive analysis, including total protein content, fungal aflatoxin detection, pesticide residue estimation, heavy metal quantification, steroid detection, and complete organic and inorganic profiling, according to industry standards. Most protein supplements did not meet the labeled and advertised protein content, while certain brands surpassed the stated levels, raising concerns about potential “protein/amino-spiking.” In addition, the major brands contained detectable fungal toxins and pesticide residues. Furthermore, many major formulations contained harmful heavy metals such as lead and arsenic, and some featured hepatoxic herbal extracts, particularly green tea extract, turmeric, Garcinia cambogia, and Ashwagandha. Indian-made products were inferior to those manufactured by multinational companies. The presence of various potentially toxic compounds, such as cycloheptatriene, benzene derivatives, toluene, and isopropyl alcohol, within a nonstandardized and unregulated diverse ingredient mix added to the overall concern. We demonstrate that the protein-based herbal and dietary supplement industry requires stringent scrutiny, regulation, and basic safety studies before being marketed. Manufacturers must consider reducing “ingredient complexities” of their protein powders to prevent adverse interactions between herbal and nonherbal components in consumers. Manufacturers must avoid using known toxic ingredients to reduce the avoidable disease burden within the public community.
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Betaria Sonata Sianturi, Inda Vandiwinata Simaremare, Siti Aisyah, Yosa Martini Gultom, Dortua Marbun, Ivo Elsa samaria Hutabarat e Servina Indah Yani Tarigan. "Potensi Spirulina Platensis Sebagai Sumber Kosmetik". RISOMA : Jurnal Riset Sosial Humaniora dan Pendidikan 2, n. 4 (18 giugno 2024): 300–313. http://dx.doi.org/10.62383/risoma.v2i4.191.
Testo completoAbstract (sommario):
Spirulina Platensis, a type of blue-green algae, has attracted the attention of the cosmetics industry due to its extraordinary nutritional and antioxidant properties. This microalgae is rich in vitamins, minerals, and amino acids, making it an attractive ingredient for skin care products. Methods used. The qualitative literature review research method is an approach used to collect, evaluate, and synthesize existing studies in the relevant scientific literature. with a specific topic. Based on research results, Spirulina platensis has great potential as a cosmetic ingredient that can provide benefits in caring for and protecting the skin. However, consult a medical professional or esthetician before using products containing Spirulina platensis.
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de Sio, Sara, Alessandra Zamagni, Giulia Casu e Paola Gremigni. "Green Trust as a Mediator in the Relationship between Green Advertising Skepticism, Environmental Knowledge, and Intention to Buy Green Food". International Journal of Environmental Research and Public Health 19, n. 24 (14 dicembre 2022): 16757. http://dx.doi.org/10.3390/ijerph192416757.
Testo completoAbstract (sommario):
Changing individual habits towards greener choices is an essential ingredient in tackling the environmental crisis. Engaging in green behavior may improve psychological wellbeing. Although the intention to buy green products is widespread, the eco-friendly market is struggling to leave the ground. Greenwashing can increase skepticism towards green advertising, which in turn can hinder the intention to buy green products. Conversely, a better knowledge of environmental issues can promote a positive attitude towards environment and thus the intention to purchase green products. This study aimed to investigate if trust in green claims can mediate the relationships of green advertising skepticism and environmental knowledge with the intention to buy green food. An online survey was administered to 410 Italian consumers (63% female; 18–78 years). Our mediation model explained 23% of the variability in intention. Trust fully mediated the relationship between green advertising skepticism and intention to buy green food, while it partially mediated the relationship between perceived environmental knowledge and intention. Specifically, GAS was associated with lower INT through lower TR, whereas PEK was linked to higher INT though higher TR. The findings of this study can provide green market operators and policy makers with valuable information to encourage green food purchases.
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Lim, Yan Yik, Azizi Miskon e Ahmad Mujahid Ahmad Zaidi. "CuZn Complex Used in Electrical Biosensors for Drug Delivery Systems". Materials 15, n. 21 (1 novembre 2022): 7672. http://dx.doi.org/10.3390/ma15217672.
Testo completoAbstract (sommario):
This paper is to discuss the potential of using CuZn in an electrical biosensor drug carrier for drug delivery systems. CuZn is the main semiconductor ingredient that has great promise as an electrochemical detector to trigger releases of active pharmaceutical ingredients (API). This CuZn biosensor is produced with a green metal of frameworks, which is an anion node in conductive polymers linked by bioactive ligands using metal–polymerisation technology. The studies of Cu, Zn, and their oxides are highlighted by their electrochemical performance as electrical biosensors to electrically trigger API. The three main problems, which are glucose oxidisation, binding affinity, and toxicity, are highlighted, and their solutions are given. Moreover, their biocompatibilities, therapeutic efficacies, and drug delivery efficiencies are discussed with details given. Our three previous investigations of CuZn found results similar to those of other authors’ in terms of multiphases, polymerisation, and structure. This affirms that our research is on the right track, especially that related to green synthesis using plant extract, CuZn as a nanochip electric biosensor, and bioactive ligands to bind API, which are limited to the innermost circle of the non-enzymatic glucose sensor category.
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Karim, Hilda, Sahribulan Sahribulan e Rhidoyatul Adawiyah. "Exploration and Optimization of Potential Fungi to Degrade Herbicides with Active Ingredient Isopropylamine Glyphosate from Shallot Plantations by In Vitro". Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 13, n. 2 (4 aprile 2024): 309. http://dx.doi.org/10.23960/jtep-l.v13i2.309-318.
Testo completoAbstract (sommario):
This research was conducted by isolating potential fungi from soil samples exposed the herbicides with the active ingredient of isopropylamine glyphosate (IAG) and then testing the degradation ability of the obtained fungal isolates. The results showed 15 isolates fungi obtained from the soil to a depth of 10 cm including Aspergillus sp. with black, green and yellow colonies, Cladosporium sp., Penicillum sp., Rhizopus sp., Mucor sp., Cephalosporium sp., Phymatotrichum sp., Pytopthora sp., Curvularia sp., Microsporum sp., Colletothricum sp., Acremonium sp., Tricophyton sp. and 4 isolates from soil samples with a depth of 20 cm, namely Chrysosporium sp., Geotrichum sp., Aspergillus sp. with black and green colonies. However, after testing for the presence of herbicides with concentrations of 10 ppm, 20 ppm, and 30 ppm, only 2 isolates were able to survive, namely Aspergillus sp with black and green colonies. Further testing on the ability to degrade the IAG was found to reduce the concentration of herbicide. The optimum biodegradability to IAG of Aspergillus sp. green and black found in P20 (20 ppm) treatment at the 5th day of incubation, namely 98.69 ppm for Aspergillus sp. green, and 96.11 ppm for Aspergillus sp. black. Keywords: Aspergillus sp., Biodegradation, Fungi, Herbicide, Isoprofile amine glyphosate.
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Krishan, Amit, Mohit Agarwal e Ankita Srivastava. "Use of Industrial Sludge as an Ingredient in Making of Bricks". Journal of Construction and Building Materials Engineering 5, n. 1 (7 gennaio 2019): 1–7. http://dx.doi.org/10.46610/jocbme.2019.v05i01.001.
Testo completoAbstract (sommario):
Bricks are the building block of the construction industry. Land mining to extract earthen clay is slowly turning uneconomical and problematic in accommodating its land use while already a huge demand for land exists for other needs such as residential, commercial and more. Another major concern associated with land mining is the loss of fertile soil that has to be plowed in order to obtain the clay earth. This demand for finding alternatives for brick manufacturing and usage of waste is the best possible solution. Sludge, a solid or semi-solid extract is obtained from the waste treatment plants. The amount of sludge generated and its environmental friendly disposal is a problem of concern. The conventional practice of landfilling or discharging into streams is no longer a solution for the scarcity of land and hazardous environmental effects. Bringing together both the concerns on a single platform, a feasible and eco-friendly solution is Green Brick. In this paper, four types of green bricks of size (19cm x 9cm x 9cm) were manufactured using sludge-clay mix with the proportion of sludge varying from 10% to 30%. These samples were tested as per Indian Standards for efflorescence, hardness, water absorption and crushing strength and the results compared to that of standard clay brick. Amongst all, Type B (having 15%sludge) showed the most favorable results with a crushing strength of 7.10 N/mm2 and 17.22% of water absorption. Though Type A brick (having 10% sludge) had the comparable crushing strength of 7.89 N/mm2 but showed highest water absorption of 18.73%, Type B brick is considered most superior amongst all and falls in the second class category as per Indian Standards.